Turkey Sausage with Fennel Sauerkraut & Potatoes

• 2 teaspoons extra-virgin olive oil, divided
• 6 ounces sweet Italian turkey sausage links
• 3/4 cup 1/2-inch diced red potatoes
• 2 cups packaged shredded cabbage, preferably
• 1 small bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops
• 1 small onion, sliced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fennel seed
• 1/2 teaspoon freshly ground pepper
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons white-wine vinegar
• 1 1/2 teaspoons brown or whole-grain mustard

Preparation

1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 3 minutes.
2. Transfer the sausage to a cutting board and slice into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but it will continue cooking later.)
3. Add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add potatoes and cook, stirring occasionally, for 3 minutes.
4. Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 3 minutes more. Add broth, vinegar and mustard. Stir to incorporate the mustard; bring to a simmer.
5. Place the sausage on top of the cabbage mixture; cover, reduce heat to medium-low and cook until the sausage is cooked through and the vegetables are tender, 7-10 minutes. Stir in chopped fennel fronds and serve.

Tips

Refrigerate leftover cabbage for up to 1 week. Add to salads or soup; Vinegary Coleslaw or Warm Apple-Cabbage Slaw. Recipe Nutrition: Per serving: 311 calories; 14 g fat (4 g saturated fat, 4 g mono unsaturated fat); 52 mg cholesterol; 28 g carbohydrates; 19 g protein; 7 g fiber; 826 mg sodium; 678 mg potassium Nutrition Bonus: Vitamin C (90% daily value), Potassium (21% dv), Iron (20% dv). 1 1/2 Carbohydrate Servings Exchanges: 1 starch, 2 vegetables, 2 medium-fat meat, 1 fat Contributed by: EatingWell.com